Biscoff cheesecake is a delectable treat that brings a sumptuous twist to your parties. This incredible delight is made with a creamy filling and is topped with crunchy Biscoff biscuits.

The Biscoff Biscuits are what make this Cheesecake recipe so delicious. These are a kind of caramelized cookie that hails from Belgium. They have a crunchy sweet flavor that sits perfectly with this cheesecake.

More about Biscoff Cheesecake:

Biscoff cheesecakes have not been around for a very long time but they have become a favorite around the globe. It is said to have originated in the U.S. around the early 2000s.

The story behind this incredible dish is that once in America, a home cook was looking to use leftover Biscoff biscuits and make something delicious with them.

After a few trials, the cook came up with this remarkable recipe for a Cheesecake with a base and toppings of Biscoff biscuits. This recipe soon spread through the internet and was all around the world, especially in the U.K., Australia, and Canada.

Why try this Biscoff Cheesecake Recipe?

I am sure after all I have said before, you need no convincing of the incredible taste of this Biscoff Cheesecake. This cake is no ordinary dessert, it has a soft and delicious flavor. It is rich and creamy with an incredibly sweet taste of crunchy biscuits.

On top of that, this dessert is very easy to make. All it takes is a little patience and dedication.

And, this cheesecake is very easy to adjust to your liking. You can eat it on its own or make it even better with all your favorite toppings and ingredients.

How to make a Biscoff Cheesecake?

Now let’s get down to business and discuss how this magnificent treat is made.

Making this cake is very easy. All you need are a few ingredients and a little bit of patience.

For the base, you will need about 250 grams of Biscoff Biscuits and 75 grams of melted butter. It is best to use unsalted butter. Also, keep a little extra butter around, you will need it for greasing the baking pan.

The filling includes around 500 g cream cheese, 100 g icing sugar, 300 ml of double cream, 100 g of smooth Biscoff Spread, and a teaspoon of vanilla extract.

And finally, for the topping, you need about 50 grams of the Lotus Biscoff Spread and 50 grams of Biscoff Biscuits.

What to do with these Components:

First, prepare a cake pan with baking parchment and butter.

Blend the Biscoff biscuits in a food processor until they are finely ground.

Add the melted butter and mix until it is combined with the ground biscuits.

Pour this mixture into the already prepared baking pan. Press with a spoon to settle it firmly at the base.

Then Refrigerate for 30 minutes.

Let’s move on to the filling while the base is in the fridge.

Beat cream cheese and icing sugar in a stand mixer until smooth.

Add the double cream, and vanilla extract and beat until the mixture is thick. When given a shape with a spoon, it should hold.

Spoon half the cream cheese mixture into the baking pan with the biscuit base.

Add a few teaspoons of the Biscoff Spread over this mixture and swirl with a knife to create a mixture resembling a marble cake.

Add the remaining half of the cream cheese mixture. Smooth over the top with a knife.

Chill the cake for at least 4 hours, or even better, overnight.

Remove the cake from the baking pan and slice into pieces. Add the toppings (Biscoff Spread and the Biscoff biscuits) and serve.

Biscoff Cheesecake Recipe

Biscoff cheesecake is a delectable treat that brings a sumptuous twist to your parties. This incredible delight is made with a creamy filling and is topped with crunchy Biscoff biscuits.

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Prep Time 25

Cook Time 25

Total Time 50

Course Dessert

Cuisine Western

Servings 12 people

Ingredients

FOR THE BASE

250 g Lotus Biscoff biscuits
100 g unsalted butter melted, plus some extra for greasing the pan

FOR THE FILLING

500 g cream cheese
100 g icing sugar
300 ml double cream
1 tsp. vanilla extract
100 g smooth Lotus Biscoff spread

FOR THE TOPPING

50 g smooth Lotus Biscoff spread
50 g biscoff biscuits

Instructions

Step 1: Prepare the cake pan

Grease the base and sides of a 20.5cm (8”) round springform pan with butter or cooking spray.
Unclip the pan to remove the base.
Take a 30.5cm (12”) sheet of baking parchment and lay it over the base of the pan.
Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath the join.
Line the sides of the pan with another piece of baking parchment.

Step 2: Make the biscuit base

Pulse the biscuits in a food processor until finely ground.
Drizzle in the melted butter and pulse until combined.
Tip the biscuit mixture into the base of the prepared tin.
Press and smooth down with the back of a spoon.
Put into the fridge to chill.

Step 3: Make the cheesecake filling

Using a hand-held electric whisk, beat together the cream cheese and icing sugar until smooth.
Beat in the double cream and vanilla until the mixture is thick and holds its shape.

Step 4: Assemble the cheesecake

Spoon half the cream cheese mixture into the tin, spread roughly to level.
Dollop over teaspoonfuls of the Biscoff spread.
Tip the remaining cream cheese mixture over the top and spread to cover completely and make a smooth, even layer.
Chill in the fridge for at least 6 hours or overnight.

Step 5: Make the topping

Put the Biscoff spread in a small heatproof bowl and sit over a small pan of simmering water (alternatively microwave for 30-second bursts).
Stir frequently until smooth and runny, then remove from the heat and keep warm.
Roughly crush the biscuits using the end of a rolling pin.

Step 6: Serve the cheesecake

Remove the cheesecake from the tin and transfer it to a serving plate or cake stand.
Peel off parchment paper around the sides.
Drizzle half the melted spread over the top of the cheesecake.
Sprinkle the biscuits on top.
Drizzle over the remaining spread.
Serve in slices.

Notes

For a smoother cheesecake filling, pass it through a sieve before assembling.
To make sure the cheesecake is completely chilled, leave it in the fridge overnight.
If you don’t have a springform tin, you can use a regular cake tin, but you will need to line the bottom and sides with baking parchment and grease it well.
To make the cheesecake topping, you can also use Biscoff biscuits that have been melted in the microwave.
Serve the cheesecake with a scoop of ice cream or whipped cream for an extra special treat.

Keyword Biscoff Cheesecake

Variations of Biscoff Cheesecake Recipe

Now, let’s see all the interesting variations of this marvelous recipe and talk about how you can use simple ingredients to change this dessert into your new favorite recipe.

I’m going to start with my personal favorite: A Chocolate Biscoff Cheesecake.

You can make an incredible chocolate cheesecake by just adding 50 grams of cocoa powder to the filling.

If you are a coffee lover, you are going to love this one. Add a tablespoon of instant coffee to the filling to make a delicious coffee cheesecake.

Or make a crumb topping for your Biscoff Cheesecake by mixing 100 g of crushed Biscoff biscuits with 50 g of melted butter and 50 g of light brown sugar. When ready, sprinkle this topping over your cake. Then pop it in the fridge to chill.